I promised more easy dinners and side dishes in 2020 so here we are with these Olive Oil Mashed Potatoes and Kale. Even though Matt and I love mashed potatoes (who doesn’t?!), it’s rare that we have them for dinner. I typically don’t want to make something so rich with butter on a regular basis and all the peeling and chopping of the potatoes can be time consuming. These Olive Oil Mashed Potatoes and Kale solve both those weeknight dilemmas and the first solution is right in the name of the recipe.

Mashed potatoes without butter sounds like a crazy concept, but the olive oil and boldness of the sautéed shallots and garlic won’t have you missing it one bit.

To solve the next dilemma, we’re using small red potatoes so there’s no peeling or chopping involved. Red potatoes are slightly sweeter and creamier that your classic russet potato. Creamier and quicker mashed potatoes? Life is good!

The recipe calls for half a cup of milk and you can use any fat percentage you prefer or already have in the fridge. I used nonfat milk as that is what we always have stocked and it tasted delicious, but of course the higher fat percentage you use the richer the mashed potatoes will taste.

I loved these easy mashed potatoes and using the small red potatoes, olive oil, shallots, garlic and milk as a base, I see plenty more weeknight mashed potato variations in our future!

Olive Oil Mashed Potatoes and Kale

 

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Yield: 4-6 servings

Ingredients

• 1½ pounds small red potatoes, scrubbed
• ¼ cup olive oil, divided
• 2 shallots, minced
• 2 cloves garlic, minced
• 4 cups baby kale
• ½ cup milk
• ¼ cup fresh parsley, chopped
• Salt and ground black pepper

Directions

1. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Reserve 1 cup of the cooking liquid then drain the potatoes.
2. Lightly wipe the pot dry then heat 1 tablespoon of the olive oil over medium-high heat. Add the shallots and garlic and cook until softened, about 2 minutes. Season with salt and pepper. Add the kale and ½ cup of the reserved cooking liquid. Cook for 5 minutes, stirring occasionally. Add the milk and once warm, remove from the heat. Add the potatoes, the remaining 3 tablespoons of olive oil and the chopped parsley. Mash, adding more reserved cooking liquid if needed. Season with salt and pepper to taste.

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 Recipe from April 2019 issue of Food Network Magazine.

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Lauren Uncategorized 4 Comments

One thing I did not anticipate with my pregnancy was how tricky eating out was going to become. Yes, I knew I wasn’t going to be able to eat raw seafood or cold deli meat, but there were so many other food concerns I was not aware of! I’m sure the list now is different than it was many years ago, but as a fairly adventurous eater there are many foods I’m supposed to avoid. In addition to raw seafood and cold deli meat, there’s also unpasteurized cheeses, smoked fish, pate, fish high in mercury, raw eggs and under-cooked meat. I’m probably even forgetting some!

Ordering at a restaurant for the last eight months has involved more questions than I’ve ever asked a waiter. Oftentimes I’ll order something different than what I would like to just because it’s easier and won’t require a twenty questions game. One dish I love eating, but have run into some issues is Caesar salad. Although most restaurants these days don’t use raw egg in their homemade Caesar dressing, I’ve still run into a couple that do.

The good news is this recipe I have for you today involves no raw egg. In fact, it involves no egg at all! This Roasted Cauliflower Caesar Salad is a super tasty twist on a classic dish and is perfect because cauliflower is in peak season right now. Caramelized roasted cauliflower florets are tossed with crispy croutons, fresh parsley, toasted pine nuts and plenty of Parmesan cheese.

However, the real winner here is the homemade Caesar dressing made with Greek yogurt. Just like with the homemade tarter sauce, the combination of ingredients in the dressing keeps it from tasting “yogurty” and instead it tastes just like the real deal, especially when tossed in the salad.

The only thing I might do differently next time I make this is to toss in some salad greens because I want to make a main dish out of this instead of just having it on the side since it’s so good! Enjoy, friends!

Roasted Cauliflower Caesar Salad

 

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Yield: 4-6 servings

Ingredients

• 2 heads cauliflower, cut into large florets
• ⅓ cup plain Greek yogurt
• ⅓ cup olive oil, plus 3 tablespoons for the cauliflower
• ½ cup fresh grated Parmesan
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dijon mustard
• Juice of 1 lemon
• 1 cup croutons
• ¼ cup toasted pine nuts
• ¼ cup fresh parsley, chopped
• Salt and ground black pepper

Directions

1. Preheat oven to 425 degrees F. Place the cauliflower florets on the baking sheet then drizzle with 3 tablespoons of the olive oil. Toss to coat then season with salt. Roast for 35-40 minutes, or until browned and tender. Let cool.
2. Make the dressing. Whisk together the yogurt, remaining ⅓ cup of olive oil, Parmesan, Worcestershire, dijon and lemon juice. Toss with the cauliflower, croutons, pine nuts and parsley. Season with salt and pepper to taste.

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 Recipe from July/August 2017 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Lauren Uncategorized 0 Comments

The Olive Garden holds a special place in my heart. Many years ago during high school that was the preferred dinner spot for my friends and I. We would get all dressed up, as a joke to ourselves that this was our “fancy” dinner spot, wait the hour at the crowded restaurant to be seated and then stuff our faces with salad, breadsticks and pasta. Of course, it was always someone’s birthday so we could get the free chocolate cake and we would rotate through the group as to whose turn it was to be “celebrated.”

These days I don’t eat there that often, but whenever I do all the nostalgia of those days comes rushing back. Their unlimited salad isn’t just about nostalgia, though, it’s actually just really good. So back in 2009 when Food Network Magazine published their copycat version of the Olive Garden salad I made it right away.

The salad is simple: romaine lettuce mix with shredded carrots, croutons, Parmesan cheese, olives and pepperoncinis (both of which I leave out). What makes the salad special is the light, tangy and subtly creamy Italian dressing.

I was surprised when I checked out the ingredient list for their copycat version of the salad dressing. Most of it seemed like fairly normal items you would expect: olive oil, white wine vinegar, lemon juice, Parmesan, Italian seasoning, garlic powder and salt. But then I saw the secret – Miracle Whip. Miracle Whip? Yes, I know, but it totally makes this dressing taste just like you’re sitting at Olive Garden. I had never used Miracle Whip before, but I discovered it is a sauce similar to mayonnaise except it has added sugar, paprika, garlic powder and other spices. It also has this zippy tanginess to it, which helps the dressing achieve both the tangy and creamy qualities while still looking like your regular Italian dressing.

Since then I’ve made this salad countless times and I’m finally sharing it with you all!

Copycat Olive Garden Salad

 

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Yield: 4 servings

Ingredients

for the dressing

• ¼ cup extra virgin olive oil
• 3 tablespoons Miracle Whip
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons grated Parmesan cheese
• ½ teaspoon Italian seasoning
• ⅛ teaspoon garlic powder
• ⅛ teaspoon salt

for the salad

• 1 10-ounce bag American salad blend (romaine blend with shredded carrots and cabbage)
• ¼ red onion, thinly sliced
• 1 tomato, quartered
• 4 pepperoncinis, optional
• 2 tablespoons sliced black olives, optional
• ½ cup croutons
• 1 tablespoon grated Parmesan cheese

Directions

for the dressing

1. Combine all the ingredients in a food processor or blender and puree until smooth. If too thick add 1 additional tablespoon olive oil.

for the salad

1. Add the salad blend to a large salad bowl then top with the remaining ingredients. Drizzle with the dressing and toss to combine before serving.

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 Recipe slightly adapted from June/July 2009 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Lauren Uncategorized 0 Comments

I never thought a warm avocado sounded appetizing, much less crave-worthy. Then a few years ago I got fish tacos at Border Cafe, which came served alongside a grilled avocado stuffed with mango salsa, and I was a complete convert. As in, every time we’ve gone to Border Cafe since, which is often, I get the same dish just so I can have the grilled avocado with mango salsa. Okay, okay, the fish tacos are really awesome as well, but the grilled avocado is the real draw.

After years of having it at the restaurant I realized I needed to try making it at home. I mean, it’s literally just half an avocado that has been grilled and topped with citrus-packed mango salsa. I say “just” as though it isn’t the most magical combination you never knew you needed in your life until that first bite – which it is! My version doesn’t taste exactly like the original, especially since we all know I’m not a fan of spicy foods, but the essence of it is the same.

I wanted a bit of crunch in the salsa since mango and avocado are both creamy so I added jicama. Even though jicama looks kind of like a potato, it’s crispy, juicy and a little sweet like an apple. It added the perfect textural element to the salsa. I also added classic Mexican flavors like lime juice, lime zest, cilantro and jalapeño.

The punchy and sweet salsa spooned up with a big bite of the warm, grilled avocado is all you need in a summer meal. I’m not sure exactly what is so good about a grilled avocado, but the top gets a little charred while the inside stays creamy as always. Make sure you are using fully ripe avocados for this dish; no hard avocados allowed!

These Grilled Avocados Stuffed with Mango Salsa could be served with all sorts of dishes, particularly any type of grilled fish, tacos or grilled steak, pork or chicken. I know I basically just named all the proteins, but avocado and mango go with so many of them! I served them with something a little unique, which I will be sharing with you all next week. Enjoy and have a great weekend!

Grilled Avocado Stuffed with Mango Salsa

 

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Yield: 4 stuffed avocado halves

Ingredients

• 1 finely diced ripe mango, about 1¼ cup
• ⅓ cup peeled and diced jicama
• ¼ cup minced red onion
• ¼ cup cilantro, chopped (use parsley if you don’t like cilantro)
• ½ jalapeño, seeds removed and finely chopped (leave seeds if you like spicy food)
• 2 tablespoons lime juice
• Zest from ½ lime
• ¼ teaspoon salt
• 2 avocados, halved and pits removed
• Olive oil, for drizzling

Directions

1. In a medium mixing bowl, combine the mango, jicama, red onion, cilantro, jalapeño, lime juice, lime zest and salt. Keep in the fridge until ready to serve.
2. Heat grill or grill pan to medium-high heat. Lightly brush the flesh of the avocado halves with olive oil then grill, flesh side down, for 3-5 minutes. Remove from the heat and immediately fill with the mango salsa and serve.

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Lauren Uncategorized 2 Comments

Do you ever eat something and immediately start craving it again after the meal is over? This happens to me often, but with a salad? Very unlike me, I know, but I got completely hooked on the fresh lightness of this Quinoa Spinach and Greens Salad with a Roasted Garlic Lemon Vinaigrette.

Diane made a version last summer for her mom’s, my Nina’s, birthday. We had a big cookout at Nina’s house and for some reason I kept getting drawn to additional servings of Diane’s salad. Maybe it was the zesty dressing, maybe it was the salty feta cheese or maybe it was just that it felt heartier than a normal, plain salad because of the quinoa. Either way, about a week later I set out to try and recreate my version of it. It’s actually a fairly basic salad, but everything together makes for a satisfying summer side dish.

I like using a mix of spinach leaves and spring mix greens. You can usually buy this already combined in one package at the grocery store; my store calls it the 50/50 mix. Then we add on some quinoa, which adds protein and great texture. Tomatoes, cucumbers and scallions are next, along with some creamy avocado and crumbled feta cheese. Now, onto the simple roasted garlic and lemon vinaigrette. I say simple because it’s just olive oil, roasted garlic, lemon juice, Dijon mustard and honey blended together.

Although the recipe only calls for one clove of garlic, you have a couple options. You can follow the instructions below to just roast a single clove, which will do the trick for this recipe and take less time. But, if you have more time then you can follow the additional directions for a whole bulb of roasted garlic – perfect for slathering on warm, crusty bread or tossing into a pasta dish.

Vinaigrettes are especially easy to adjust to your personal preferences so feel free to play around with the lemon and garlic amounts until you find your perfect version. Enjoy!

Quinoa Spinach and Greens Salad with a Roasted Garlic Lemon Vinaigrette

 

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Yield: 4-6 servings

Ingredients

• ⅔ cup uncooked quinoa (or 2 cups cooked)
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest, optional
• 1½ teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, roasted (see note)
• 6 cups spinach and spring mix (either 6 cups total of the 50/50 blend or 3 cups of each)
• ½ pint grape tomatoes, halved
• ½ cup cucumber, peeled and diced
• 1-2 scallions, sliced
• ½ avocado, diced
• ⅓ cup feta crumbles, plus more if desired
• Salt and pepper

Directions

1. Combine ⅔ cup uncooked quinoa with 1⅓ cups water in a medium saucepan. Bring to a boil, cover and reduce to a simmer for 15 minutes. Remove from the heat and let cool; the quinoa should be cooked and the water should be absorbed.
2. In a liquid measuring cup, whisk together the olive oil, lemon juice, lemon zest, Dijon and honey. Mash and chop up the roasted garlic clove and whisk into the dressing. Alternatively, you could blend everything together in a blender. Season with salt and pepper.
3. In a mixing bowl, toss together the spinach and spring mix, cooked quinoa, tomatoes, cucumber and scallions. When ready to serve, add the avocado, feta, dressing and toss to combine. Add more feta on top if desired.

Notes

To roast 1 clove of garlic: Place unpeeled clove of garlic on a small square of aluminum foil. Lightly drizzle with olive oil then wrap up in the foil. Bake at 375 degrees for 10 minutes. Let cool then peel/pop out of the clove of garlic.
To roast a bulb of garlic: Cut the top off the head of garlic so that almost all the cloves are exposed. Place the head of garlic in a little square of aluminum foil and curve up the sides. Lightly drizzle the garlic with olive oil then season with salt and pepper. Seal up the foil to make a little packet. Roast for 35 minutes then let cool. Once it's cool enough to handle, squeeze out the roasted garlic cloves.

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Lauren Uncategorized 0 Comments